Books: Cooking by Cuisine -> Cooking Portuguese
Food of Portugal
Published: June 21, 1994
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From Publishers Weekly
Portugal, as much as Portuguese cooking, is the subject of this book, which is enlivened by veteran food writer (coauthor of The NEW Doubleday Cookbook Anderson's familiarity with the country's people, regions, rivers and
markets. A lengthy glossary in the introductory section notwithstanding, the narrative is buoyed by historical notes, reminiscences and tips on the best inns and restaurants in Portugal. When Portuguese is used in the recipes, the English translation is
also included, thereby precluding the necessity of making frequent reference to the glossary, a mild annoyance with many ethnic cookbooks. The recipes depend on simple ingredients, often in unusual combinations ("pork and clams may sound like a new low
in surf 'n' turf dinners, but it is in fact a Portuguese classic"), subtly seasoned with olive oil, bay, tomatoes, garlic and the spices of the East introduced to Portugal by explorer Vasco da Gama at the turn of the 16th century. Meat, fish and chicken,
often marinated, and soups are emphasized. In the interests of health and ingredient availability, some traditional Portuguese dishesmany egg sweets and lampreys, or fat eel, delicacieshave been omitted. Photos not seen by PW.
Copyright 1986 Reed
Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.
An extensive bilingual glossary explains, defines, and describes
Portuguese food, wine, cooking, and
With notes for cooks and travelers on the language
of Portuguese wine, food, and dining.
Wine notes have been completely revised and updated.
Color photographs of Portugal by the author.
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